Silky Maple Pumpkin Pudding Cups
An ultra-creamy, no-cook pumpkin pudding sweetened with maple syrup and warmed with cinnamon. Layered parfait-style with crunchy toasted pecans and coconut whip, it is a decadent yet wholesome fall treat.
Instructions
Step 1: Soak the cashews
Cover the raw cashews with boiling water for 1 hour (fast method) or cool water for 4–6 hours, then drain and rinse well.
Step 2: Blend the cashew
In a high-speed blender, combine the pumpkin puree, soaked cashews, full-fat coconut milk, maple syrup, cinnamon, vanilla extract and sea salt. Blend on high until completely smooth and silky, about 1 minute.
Step 3: Chill to set
Transfer the pudding mixture to a bowl, cover and refrigerate for 4–6 hours (or overnight) until thick and set.
Step 4: Toast the pecans
Warm a skillet over medium heat. Add pecans and toast, stirring, 3–4 minutes until fragrant. Cool, then crush lightly.
Step 5: Assemble the parfaits
Divide the toasted, crushed pecans among 4 small glasses. Spoon in the chilled pumpkin pudding and finish with a dollop of coconut whipped cream.
Ingredients
- 1 cup of pumpkin puree
- ½ cup of raw cashews
- ½ cup of full-fat coconut milk
- ¼ cup of maple syrup
- 1½ tsp of cinnamon
- 1½ tsp of pure vanilla extract
- ¼ tsp of sea salt
- ½ cup of pecans
- ½ cup of coconut whipped cream
Nutritional Info
per serving
- Calories:
- 360kcal
- Protein:
- 6g
- Carbs:
- 27g
- Fat:
- 27g